| 1 OF 11 |
| Nai is representative of an older Bangkok. She is, like so many cooks here, the product of a Chinese family that emigrated from Guangdong Province, north of Hong Kong. |
Jarrett Wrisley discovers the joy of
on his first night back in Bangkok after a trip home to the U.S.
| 2 OF 11 |
A suckling pig being toasted, before being set out to dry, during the day.
Jarrett Wrisley discovers the joy of
on his first night back in Bangkok after a trip home to the U.S.
| 3 OF 11 |
A row of pigs drying in the sun.
Jarrett Wrisley discovers the joy of
on his first night back in Bangkok after a trip home to the U.S.
| 4 OF 11 |
Nai's son trusses a pig at the restaurant.
Jarrett Wrisley discovers the joy of
on his first night back in Bangkok after a trip home to the U.S.
| 5 OF 11 |
Each night this restaurant, lit by the vertical fluorescent tubes that are commonplace at Thai roadside restaurants, fills with large groups of Bangkokians.
Jarrett Wrisley discovers the joy of
on his first night back in Bangkok after a trip home to the U.S.
| 8 OF 11 |
People sit at tables spread on the sidewalk, drinking whiskey or beer, staring out at the fire as the cook twirls them over coals that spit and sizzle.
